Poriyal

I did five different types of vegetables for pongal. In India, by the month of January we get these vegetables fresh and cheaper. They prepare with seasonal vegetables. Fresh coconuts are good for health. Raw coconut offers a spectrum of benefits to nourish your body while delighting your tongue. When it is boiled or fried it loses benefits, so I added grated coconuts after switching off the flame.

There are no much differences in each poriyal, so I don't want to bore you all by different posts :)), may be it is like a big list, but everything is so easy and simple.

Ingredients:

• Beans - 1 cup, finely chopped
• Avarakkai (Broad beans) - 1 cup , chopped
• Parangikai (Yellow pumpkin) - 1 cup, diced
• Vazhakkai (Plantains) - 2, diced
• Sakkara vazhi kilangu (Sweet potato) - 2
• Chilly powder - 3 tsp, divided for 3
• Turmeric powder - 1/2 tsp
• Salt - as per taste
• Grated coconut - 5 tbsp,divided

To temper: (for each vegetable)

• Mustard - 1/2 tsp
• Urad dal - 1 tsp 
• Red chilly - 1
• Asafoetida(hing) - 1/4 tsp
• Curry leaves - 5
• Oil - 1 tsp

Method:
Beans poriyal :

Heat the pan with a tsp of oil and add mustard seeds, after it splutters, combine urad dal, red chilly, hing and curry leaves. Add Chopped beans, chilly powder and salt. Fry for a minute and add 1/4 cup of water and close with lid. Allow to cook say 5 to 7 minutes. Switch off the flame and add grated coconut.

Avarakkai poriyal:
Heat the pan with a tsp of oil and add mustard seeds, after it splutters, combine urad dal, red chilly, hing and curry leaves. Add Chopped flat beans(avarakkai), chilly powder and salt. Fry for a minute and add 1/4 cup of water and close with lid. Allow to cook say 5 to 7 minutes. Switch off the flame and add grated coconut.

Pumpkin poriyal :
Heat the pan with a tsp of oil and add mustard seeds, after it splutters, combine urad dal, red chilly, hing and curry leaves. Add pumpkin, chilly powder and salt. Fry for a minute and add 1/4 cup of water and close with lid. Allow to cook say 5 to 7 minutes. Switch off the flame and add grated coconut.

Vazhakkai poriyal:
Boil the vazhakkai with salt and turmeric powder. Drain them in a strainer. Heat the pan with a tsp of oil and add mustard seeds, after it splutters, combine urad dal, red chilly, hing and curry leaves. Add the boiled vazhakkai and fry for 2 minutes. Switch off the flame and add grated coconut.

Sweet potato poriyal :
Boil the sweet potato with salt till it softens. After it cools down, remove the skin and chop into big chunks. Heat the pan with a tsp of oil and add mustard seeds, after it splutters, combine urad dal, red chilly,turmeric powder, hing and curry leaves. Add the sweet potato and fry for 2 minutes. Switch off the flame and add grated coconut.

Note:

• Only red chilly gives spice for plantains and sweet potato poriyal, if you need more spice add chilly powder.
• Adding coconut enhances the taste of vegetables. You can avoid adding coconut too.